Fresh Spring Rolls (Summer Rolls)
RECIPE
Makes 6 rolls
▪Salt
▪1lb/.5kg large shell on raw shrimp (i’m using 12/15 eazy peel shrimp)
▪110g/4oz rice vermicelli
▪180g/1 large carrot, shredded (I use my julienne peeler for this)
▪20g or 2Tbsp sugar
▪20g or 1 1/2Tbsp rice vinegar
▪¼ head purple cabbage, thinly shredded (i slice thinly on a mandoline)
▪1 extra large red bell pepper, julienned
▪4 mini cucumbers, julienned
▪Fresh herbs: basil, mint, cilantro
▪12 pieces of spring roll rice paper (2 per roll)
▪Green leaf lettuce
Bring two pots of water to a boil. Add a LOT of salt to one of the pots. The water should taste salty like the sea. Add shrimp to the salty water then immediately remove the pot from heat and allow the shrimp to poach for 4 minutes (off heat).
After the 4 minute poach, transfer the shrimp to a paper towel lined plate/tray to drain then move to the fridge to cool.
In the second boiling pot of water, turn off heat then add about half as much salt as you did for the shrimp pot, then add the rice vermicelli. Allow vermicelli to soften in the hot water for 4 minutes, drain and rinse with cold water.
Cut vermicelli a few times to prevent clumping then transfer to paper towel to dry a bit.
To quick pickle the carrots, add shredded carrots to a bowl along with 10g salt, 20g sugar, and 20g rice vinegar. Toss to coat, then allow to marinate for 5-10min.
Soak 1 sheet of rice paper in room temp water for 5 seconds. Place on plate and build by layering 2 shrimp (sliced horizontally), a few pieces of cucumber & bell pepper, a pinch of cabbage, pinch of carrots, pinch of soaked noodles, herbs, & a piece or two of lettuce.
Wrap the roll as shown in the video @5:14. Finish by rolling in a second skin of rice paper that has been soaked for 10 secs.
SAUCE
▪100g or 1/3c hoisin
▪30g 2Tbsp peanut butter
▪3-5g/1 small clove grated garlic
▪3-5g about 1/2Tbsp grated ginger
▪30g or 2Tbsp rice vinegar
▪5g or 1tsp sesame oil
▪30g or 2Tbsp water
Whisk to combine.
